EGGPLANT CAPONATAingredients - 1 eggplant, cut into cubes (approx.2 lbs)
- 1 stalk celery, chopped
- 2 medium onions, chopped
- 2 large red pepper
- 4 large cloves garlic, minced
- sliced mushrooms (optional)
- 2 tbsps. olive oil
- 1 (28 oz.) can chopped tomatoes
- 2 tbsp drained capers
- ¼ cup pitted and sliced green olives
- ¼ cup red wine vinegar or balsamic vinegar
- 1 tbsp sugar
- salt to taste
- black pepper to taste
directions - Saute the onions in the olive oil till soft and starting to brown
- Add the garlic
- Add the celery, red peppers and mushrooms, cook until beginning to soften; remove from pan
- Add moroe olive oil to pan and brown the eggplant
- Return vegetables to pan, and add tomatoes, capers, olives, vinegar, sugar and salt and pepper to taste
- Cook until sauce has thickened.
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